Whisk together milk, vanilla sugar and egg, then whisk in flour until smooth. Let stand for 30 minutes.

2.

Rinse strawberries, trim stems and cut larger ones in half or quarters if necessary. Toss with sugar and set aside. Whip the cream until semi stiff.

3.

Heat 2 teaspoons butter in a nonstick pan, ladle in batter in batches and cook over medium heat for 4 minutes. Flip and cook another 3 minutes. Keep warm in the oven. Top pancakes with strawberry mixture, dollop with whipped cream and sprinkle with powdered sugar before serving.